|Lentil Sausage Soup|
There is just something about a big pot of soup simmering away on the stove on a cold fall or winter night. This soup is so rich in flavor, despite it's simple ingredients. I usually have everything on hand and tend to always have a package of sausage in the freezer because it's so versatile. I haven't met a sole that doesn't like the smokey flavor of sausage. The best part is, it's a one pot wonder. This soup is so good, it's the kind that keeps you coming back for more!
- 1 lb Italian sausage
- 1 large onion, chopped
- 2-3 stalks of celery, chopped
- 2 large carrots, chopped
- 8 cups of chicken broth, low sodium
- 1 28 ounce can of crushed tomatoes or 2 cans of diced tomatoes
- 2-3 garlic cloves, chopped
- 1 16 oounce package of dry lentils
- 1/2 cup of very small pasta, like Tubettini
- 1 tsp pepper
- 1 tsp oregano
- 1 handful of fresh parsley
- 1 tsp thyme
- 1/2 tsp red pepper flakes
- In a large pot, brown sausage and break into small pieces.
- Add the onion, celery, carrots, and garlic and cook until vegetables are soft. Than add the spices and lentils and continue to stir and cook for about 3 minutes until lentils begin to crinkle up a bit.
- Add the crushed tomatoes and pasta and give a stir and than add chicken broth and bring to a boil. Turn heat down to a low-medium and let simmer for about 50-60 minutes until the lentils and pasta are cooked through.
Enjoy with crusty bread and sprinkle of Parmesan cheese.